Crispy Wontons with Bacon Filling
30 Minutes
Taste:
Plain
Delicious
Delicious
Cost:
Expensive
Cheap
Cheap
Difficulty:
Difficult
Easy
Easy
Cuisines
- Chinese
- American
Serving Size
2-3 servings
Category
- Appetizer
Based off the cream cheese wontons offered at many American "Chinese" restaurants. These can be served with sweet and sour sauce, but they're pretty delicious on their own! This is an ADULT-ONLY recipe and young children should not be in the room when frying takes place. Remember to think safety first when deep frying any food!
| Bacon | 2 Strips, fried and crumbled |
| Cream Cheese | 4 oz. |
| Oil | Varies |
| Scallions | 2 |
| Water | Small amount for folding |
| Wonton Skins | 14-16 |
1. Slice the green parts of the scallions into small shreds, save the white parts for other recipes.
2. Microwave the cream cheese for five seconds, just to melt it enough to make it easier to mix. Add the bacon and the scallions and stir until well blended.
3. Pour 1-2 inches of oil into a wok for frying. Allow the oil to heat either during the folding process or after all or most of the folding is done.
4. Put about a teaspoon of the filling into the center of the wonton wrapper, rub a small amount of water around the edges of the skin (just enough to make it moist, not damp) and fold into any shape you wish. I prefer to fold this type of wonton into a flower shape, but a simpe triangle is just fine too. Make sure to get all the air bubbles out and seal the wrapper as best as you can; air inside the wonton can make it puff up or even pop while frying.
5. When the wontons are all folded, check to see if the oil is hot enough. Rather than putting a few drops of water into the pan (it spatters and can snap back at you) take a bamboo chopstick (or skewer) and touch the tip to the bottom of the pan. If bubbles form around it, you know your oil is sufficiently hot. Gently slide the wontons along the side of the wok into the oil and fry until golden brown, turning them in the oil to brown evenly.
6. When finished frying, remove with tongs or a bamboo skimmer and lay on a plate covered with paper towels to soak up the oil. Serve while still hot.
2. Microwave the cream cheese for five seconds, just to melt it enough to make it easier to mix. Add the bacon and the scallions and stir until well blended.
3. Pour 1-2 inches of oil into a wok for frying. Allow the oil to heat either during the folding process or after all or most of the folding is done.
4. Put about a teaspoon of the filling into the center of the wonton wrapper, rub a small amount of water around the edges of the skin (just enough to make it moist, not damp) and fold into any shape you wish. I prefer to fold this type of wonton into a flower shape, but a simpe triangle is just fine too. Make sure to get all the air bubbles out and seal the wrapper as best as you can; air inside the wonton can make it puff up or even pop while frying.
5. When the wontons are all folded, check to see if the oil is hot enough. Rather than putting a few drops of water into the pan (it spatters and can snap back at you) take a bamboo chopstick (or skewer) and touch the tip to the bottom of the pan. If bubbles form around it, you know your oil is sufficiently hot. Gently slide the wontons along the side of the wok into the oil and fry until golden brown, turning them in the oil to brown evenly.
6. When finished frying, remove with tongs or a bamboo skimmer and lay on a plate covered with paper towels to soak up the oil. Serve while still hot.
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